2023 Blanc de Noirs Sparkling Wine
Tasting Notes
Made in the time-honored Méthode Traditionnelle, our 2023 Blanc de Noirs is a brut cuvée that showcases a golden straw hue and expressive aromas of ripe pear, apple butter, and freshly baked brioche. The palate is vibrant and richly layered, offering flavors of stone fruit, crème brûlée, and a touch of smoked cashew. Fine, persistent bubbles lift the wine’s natural acidity, delivering an elegant texture and beautifully balanced structure. A dry, refined entry gives way to notes of baked apple, marzipan, and toasted hazelnut, leading to a clean, refreshing finish.
Vineyard Designation
100% Estate Grown
Vintage Notes
The 2023 vintage in Washington State is what we like to call “normal.” A mild winter and cool early spring gave way to record-high temperatures in mid-April, prompting early vine growth. Average spring conditions supported steady development, and careful vineyard management helped us maintain ideal crop loads. June and July brought intense heat, among the hottest on record, leading to early veraison and rapid ripening. While acidity levels were lower than usual, they were easily balanced in the cellar. Overall, 2023 was an outstanding vintage. The fruit was exceptionally ripe, producing vibrant white wines with tropical fruit and brisk acidity. The red wines are bold yet elegant, with deep berry flavors and refined tannins, built to enjoy now or age for years to come.
Winemaking Notes
Crafted in the traditional Méthode Champenoise, our 2023 Blanc de Noirs is a brut sparkling wine made from Pinot Noir, Pinot Meunier, and Chardonnay—all estate-grown. Hand-harvested in early September at 19.9–20.2° Brix, the grapes retained naturally high acidity, ideal for sparkling wine. Whole clusters were gently pressed to limit skin contact, yielding a golden hue. After four days of cold settling, the juice was racked and fermented in stainless steel at 60–62°F to preserve aromatics. The wine was then stabilized, polish-filtered, and briefly aged in stainless steel. At bottling, secondary yeast and nutrients were added for traditional in-bottle fermentation. Bottles were riddled monthly for 14 months, then rested neck-down for one month before disgorgement. A 6.5 g/L dosage was added before sealing with a classic cork and wire cage.
Food Pairing
• Brunch Favorites—Eggs Benedict, Smoked Salmon Bagels, Waffles with Fruit
• Asparagus and Avocado Salad
• Buttery Oysters or Poached Lobster Tail
• Fried Chicken with a Honey Drizzle
• Aged Gouda or Baked Brie
• Lemon Tart
- Varietal Composition: 85% Pinot Noir, 11% Pinot Meunier, 4% Chardonnay
- Appellation: Yakima Valley
- Aging / Barrel Program: 14-month tirage
- Cases Produced: 703
- Alcohol: 12%
- pH: 3.06
- Acidity: 10.2 g/L
- RS: 0.65%
- Ageability: Enjoy now through 2037, with optimal maturity in 2033.